Three-Fruit Marmalade

I learned to make this luscious marmalade from a transplanted English lady living in Palm Beach, Florida, who never stopped complaining about not being able to find the ideal thick-skinned Seville oranges in the States and who, consequently, always referred to the confection as “my Southern marmalade.” Temple oranges will suffice, however, and what I usually do is add an extra half teaspoon of blanched, coarse-cut orange rind to each ½-pint jar.